Curd your enthusiasm

• Autores: Richard Fisher
• Localización: New scientist, ISSN 0262-4079, Nº. 2948-2949, 2013, págs. 78-79
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Christina Agapakis stood in her kitchen trying to decide whether she had the nerve to eat what was in front of her. On the worktop sat four blobs of cheese--but not just any stinky fromage. Agapakis, who is a synthetic biologist at the University of California, Los Angeles, had made the stuff with bacteria from her armpit, nose and toes. Agapakis is on a mission to change people's ideas about the role of microbes in food production and elsewhere--and she's not the only one. Here, Fisher discusses how Agapakis' attention for the shock factor allows her to highlight the benefits of bacteria: their countless uses in industry, and vital roles in and on the body.